| 1 | To make lemon curd: whisk together egg, egg whites, sugar, lemon juice and zest in a heavy bottomed, medium-sided saucepan. |
| 2 | If you do not have a heavy-bottomed pan, use a double boiler and increase the cooking time slightly. |
| 3 | Add butter and cook over medium-low heat, whisking constantly, until thickened, 5 to 7 minutes. |
| 4 | (the curd will become thicker as it cools). |
| 5 | Transfer to bowl and let cool. |
| 6 | Cover and refrigerate until chilled. |
| 7 | (the curd can be prepared ahead and stored, covered, in the refrigerator for up to 2 days). |
| 8 | to make pastry shells: place oven rack in the upper third of the oven; preheat to 375 °F. |
| 9 | Lightly oil 24 three-inch muffin cups or spray them with nonstick cooking spray. |
| 10 | in a medium-size saucepan, combine 1 cup water, oil, sugar and salt; bring just to a boil over medium heat. |
| 11 | Remove from the heat and add flour all at once. |
| 12 | Stir with a wooden spoon until the mixture forms a smooth mass. |
| 13 | Let cool for 2 minutes, then transfer to a stand-up mixer fitted with paddle attachment or to a food processor. |
| 14 | in a measuring cup, whisk together eggs, egg whites and vanilla. |
| 15 | Gradually add one quarter of the egg mixture to the flour paste, beating or processing until the eggs are incorporated. |
| 16 | Repeat with 3 more additions of the egg mixture until the batter just falls from a spoon. |
| 17 | The batter may seem lumpy. |
| 18 | place aobut 1 t pastry into each prepared muffin cup. |
| 19 | Dip a spoon in cold water and press the pastry into sides of the cups. |
| 20 | With moistened fingers, press the pastry part way up the sides of the cups, forming 3/8 inch thick shells. |
| 21 | Bake for 5 minutes. |
| 22 | Remove from the oven and prick the centers of the shells with a fork. |
| 23 | Return to the oven and bake for 10 to 15 minutes longer, or until puffed and golden. |
| 24 | Loosen shells with a table knife or small metal spatula and transfer to a wire rack. |
| 25 | Let cool. |
| 26 | (the shells can be prepared ahead and stored, well wrapped, in the freezer for up to 1 month. |
| 27 | Unwrap and thaw at room temp. |
| 28 | For 1 hour before filling). |
| 29 | to assemble tartlets: not more than 1 ?hours before serving, spoon about 1 t lemon curd into each tartlet shell and dust with confectioners" sugar. |
| 30 | makes 24 tartlets, serves 12. |
| 31 | entered by: diane pahl (1:2410/120) recipes |
